Sri Lankan Dahl Recipe
Slow cooked with the flavors of coriander, fennel and turmeric. Topped with fried curry leaves and dried chilies.
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Ingredients
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Dahl Ingredients
Method
Cooking Directions
- 1
- 2
Add Aromatics
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- 3
Spices
Add turmeric, coriander powder, and fennel seeds to the pot, stirring well to coat the onions. Cook for 1-2 minutes.
- 4
Cook Lentils
Add the red lentils, vegetable broth (or water), and salt. Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the lentils are soft and creamy.
- 5
Incorporate Coconut Milk
Once the lentils are cooked, stir in the coconut milk and let it simmer for another 5-10 minutes.
- 6
Prepare Topping
In a small frying pan, heat oil over medium heat. Add curry leaves and dried red chilies. Fry until the leaves are crispy and the chilies are fragrant.
- 7
Serve
Serve the dahl hot, topped with the fried curry leaves and chilies.
